Mix together cream-style corn, milk, chopped onion and green pepper.
Separate egg yolks from whites.
Beat whites until stiff. Add seasoned bread crumbs to mixture until it thickens.
Add butter (3 to 4 Tbsp.) and add yolk.
Mix together well.
Fold in egg whites.
Sprinkle bread crumbs on top.
Bake at 325\u00b0 or 350\u00b0 until top is brown, approximately 45 minutes.
Melt the butter in casserole dish.
In mixing bowl, take softened cream cheese and mix with cream-style corn.
Add whole kernel corn, salt, peppers and garlic powder.
Pour in casserole dish and bake at 350\u00b0 for about 20 to 30 minutes.
Boil squash and onion until tender; drain. Mix with cream-style corn. Pour into 2-quart casserole. Top with cheese and bake in 350\u00b0 oven until cheese is melted and bubbly. Serves 8.
Grease a 2 quart casserole dish.
Pour in the 2 cans of cream style corn.
Slightly beat the 3 eggs and mix into the corn.
With your hands, crush the crackers right in the sleeve, being careful not to pop open the ends, and pour them into the corn mixture.
Mix together well.
Dot the top with butter.
Bake in a 350 degree oven for 45 minutes or until the top is lightly browned and the scalloped corn is set (use a table knife to check).
Mix corn (3/4 drained), cream-style corn, sour cream, corn bread mix, egg and milk together.
After mixing together put in a 9 x 13-inch pan and bake at 350\u00b0 for 50 minutes.
Brown ground meat with chopped onion, pepper and celery. Season with salt, pepper (a dash of garlic salt, too).
Add mushrooms, if desired.
Layer in casserole:
noodles, ground meat mixture, cream-style corn, tomatoes and sprinkle top with Parmesan cheese.
Just keep layering until all ingredients are used.
This makes 2 medium casseroles with 2 layers in each.
Bake at 350\u00b0 for 30 to 40 minutes until heated through.
oftened, about 10 minutes; season with garlic powder and black pepper
Drain the whole kernel corn. Combine with the cream-style corn in a baking dish. Stir in butter, celery, carrot, bell pepper and egg.
Use small amount, 1/2 cup or less of cream or milk to make consistency of dish very moist, as in dressing. Top casserole with coarse crumbs from dry French bread, buttered toast, hard rolls or seasoned crackers.
Bake in moderate oven until simmered, for 20 to 30 minutes.
Moisture will depend on your brand of creamed corn.
This dish may be stretched with leftover cooked rice.
Melt butter or margarine in large pan.
Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
Stir until well blended.
Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
Bake at 350 for 40 minutes.
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together.
Pour half of mixture into a large greased 9 x 13-inch pan.
Cook ground meat until all pink is gone and drain.
Mix cream-style corn, onion and grated Velveeta cheese.
Mix well.
Pour over the 1/2 mixture in pan.
Pour remainder of batter over this and bake at 375\u00b0 until done, about 30 minutes.
In a saucepan saute onion and garlic in butter for about 3 minutes or until tender.
Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.
Stir in half and half.
Add green and red bell peppers.
Season with salt, black pepper and cayenne pepper (if using).
Simmer for 45 minutes or until veggies are tender.
Garnish with cooked bacon then sprinkle with parmesan cheese if desired.
In a greased baking dish, put cream style corn and whole kernel corn, undrained.
Add melted margarine and 1 cup cubed Cheddar cheese.
Add 1 cup of cooked macaroni.
Mix and bake at 350\u00b0 until it is bubbly and set. (No salt needed in this recipe as the cheese provides enough salt.)
n cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed
Mix the whole kernel corn, cream-style corn, corn bread mix and sour cream.
Mix well and then add eggs, salt and pepper. Bake in a casserole dish at 350\u00b0.
Check with toothpick to see if done.
Bakes approximately in 25 to 30 minutes.
Saute onion and green pepper in butter.
Add whole kernel corn (do not drain), cream style corn, beaten eggs and corn muffin mix. Top with sour cream and cheese.
Bake for 1 hour at 325\u00b0.
Do not overbake.
Makes a large casserole.
12-15 minutes), or line with paper baking cups. Alternatively, we
eat the margarine and sugar with an electric mixer in a
In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.
Dust dish with flour; tap out excess.
Beat cream-style corn, egg yolks
Cook bacon in 4-quart saucepan or Dutch oven until crisp. Remove and drain on paper towels.
Crumble bacon; set aside.
Pour off drippings; reserve 1/4 cup.
Saute onion in 1/4 cup drippings until tender; do not brown.
Add potatoes, chicken broth and salt; bring mixture to a boil.
Reduce heat, cover and simmer for 10 minutes, or until potatoes are tender.
Add turkey, undrained corn, cream-style corn, light cream and pepper; heat well.
To serve, garnish each bowl with bacon bits and parsley.
Makes 3 quarts or 9 servings.